Paneer Cigar Rolls

This is the second time I have tried Paneer. The first time was when I made paneer makhani, which turned out absolutely awesome(recipe yet to post :P). This recipe is taken from here. This is one of my favourite place for perfect desi recipes. I wish I could try each and every recipe of hers =:)

Back to Paneer cigar rolls, I used store bought patties. mixed the ingredients, rolled out & fried. Easy & Quick - that`s the point!!

Recipe (yield approx 15-20 rolls depending on the size of your rolls)

20 wonton wrappers/ samosa patties.

For the Stuffing
1 cup crumbled paneer
1/4 cup approx of v finely chopped onions
1-2 green chillies, chopped finely (or as per taste)
1-2 cloves of garlic, finely minced (or as per taste)
1/4 cup fresh mozzarella, crumbled (or use grated mozzarella)
1/4 cup tomatoes, finely chopped
1 inch ginger, peeled and grated
1-2 drops of rice vinegar (or use regular – optional)
salt to taste (little since wrapper also has salt)

Method

On a stove top in 1 tsp oil, add all the ingredients together except the cheese. Saute until soft. You can do a taste test and change the seasoning according to your taste.

Remove from heat and add fresh mozzarella. Toss until well mixed.

roll it.
Now fry these up in hot oil.

Serve hot with ketchup and wait for compliments :P.

Jalebis - My love!

I love desserts!

And I love Jalebis!!

I have tried Jalebis with a lot different recipes before. The yeast, the yogurt, the gram flour and sometimes semolina too. I never got the crispy-ness. So this time around I thought I'd use a different recipe. This is the most simplest and the easiest one ever. I would say, this recipe had a

better outcome. Or maybe I have become a better cook now ;)

Recipe

1 cup flour

1tsp level baking powder

2 pinch yellow food colour

3 cups sugar

1 ½ glass water

cold water to mix

Make the sugar syrup, let it cool completely, it should be thick, only then the jalaibi will get it’s taste.

Mix the flour, with the food colour and mix it with COLD water, it will start turning very sticky like a glue, keep mixing strongly with a whisker till the batter is very creamy but not runny.

I use the icing set which is used for cakes and fix the tinniest nozzle on it as when you drop the batter in the oil it will raise in size so better use the smallest one, now heat the oil, fill in the icing device, and go round round with it dropping it in the oil and make the form of jalaibi .

Don’t fry too long you will feel as the colour changes to a light brownish orange, take it out and put it directly in the syrup BUT take it immediately out after 4-5 seconds!! If it stays long it will become very soggy, to have it crunchy you have to hurry, place them on a grill so that the extra syrup runs out, don’t cover them they will stay crunchy 100% !!!

Now enjoy and eat my share too